I've often been intrigued by the absence, in France, of certain foodstuffs that are popular in the English-speaking world. A striking example is the cut of meat known (in my native Australia) as a T-bone steak. In France, there's another missing meat product: bacon, as served up with eggs for breakfast. The French do indeed eat a pork product referred to as bacon, but it's not exactly the genuine stuff. The following interesting video presents the manufacture of bacon in the USA:
As far as I know, there are no factories of this kind in France… but I may be wrong. I should ask for on-the-spot information—the complete in-depth bacon story—from a Franco-Australian observer who happens to live in the pork-production center of France: his native Brittany. I'm referring to my son François.